Quick Version: the quick version uses a tin of lentils but if you are making this for a bunch of people it is a lot cheaper to use dried green or Puy lentils and cook them. This takes another 30 minutes or so but it is no bother.
Ingredients (For One) – easily multiplied up for more people.
- Tin of lentils
- 2 or 3 sausages
- One small carrot
- One stick of celery
- A quarter of an onion
- Sunflower oil for frying
Put oil in a frying pan and brown the sausages. When cooked take them out and put to one side. Chop the vegetables and add to the pan. Fry gently until soft and golden. Add the tin of lentils and cooked sausages. Heat through for five minutes, if it is a little dry add a splash of water. Adjust seasoning and serve.
Longer version: same ingredients except substitute 75g dried green or Puy lentils per person for the tinned lentils, plus a chicken or vegetable stock cube. Put oil in a frying pan and brown the sausages. When cooked take them out and put to one side. Chop the vegetables and add to the pan. Fry gently until soft and golden. Make up the stock, you will need about 125ml per person. Add the dried lentils, stock and cooked sausages. Cover and cook for 30-40 minutes according to the instructions on the lentils packet. Keep an eye on it from time to time, if it is drying out add a bit more water. Adjust seasoning and serve. Very good with fresh French bread.